Green is ideal for golf courses and garden parties. But green and grassy Sauvignon Blanc is not for me. My pick is Honig Reserve Rutherford Sauvignon Blanc 2012. It’s clean, not green, crisp and refreshing. This straw-colored, slightly oaked white packs complex citrus up front and vanilla honey melon midpalate, then delivers a kung fu finish. And the splash of Semillon gives Honig Reserve Rutherford a delicate creamy character, while a touch of Muscat enhances its citrus zest. The blend is brilliant. The taste is delicious. Vintners such as Michael Honig are leading the movement toward New World Sauvignon Blanc blends while paying homage to traditional French style. Producers in New Zealand, South Africa, South America and the United States are crafting a softer, smoother Sauvignon Blanc that blurs the line among white wine varietals. Honig Reserve Rutherford is served BTG at Bin 77 Bistro & Wine Bar in Perkins Rowe, where it pairs perfectly with Chef David Dickensauge’s bouillabaisse. Or pick up a bottle for $23 at Alexander’s Market and, as the days grow hotter, chill this wine colder.